Salmon burgers
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2020
- Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: find.bristolbaysockeye.org/
Astaxanthin, the wonder antioxidant! Learn more here: • Astaxanthin, the Wonde...
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**WESTERN VERSION, MAKES TWO BURGERS**
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable - I use maybe a quarter cup (30g) - and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger - when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
**EASTERN VERSION, MAKES TWO BURGERS**
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine - white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable - I use maybe a quarter cup (30g) - and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt - the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger - when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
**SLAW RECIPE**
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using. - แนวปฏิบัติและการใช้ชีวิต
I feel alive whenever Adam squeezes me.
Oh dear god
@@nonchalantdewiness you what
That is funny 😂
Bruh
*prays hail mary in a mantra*
This is what the Krabby Patty should've been
Its you!
NANI? IT'S DIO
DIO SAITAMA THE MOST POWERFUL BEING OF ALL TIME(besides kars)
Thats cannibalism bro..
I can't trust your opinion because you don't like dark chocolate.
Just made this and WOW this ia reaaallly good! I usually feel greasy and heavy after eating a beef burger but this tasted so light and fresh and with the slaw is such a heavenly combination. The little squeeze of honey in the patty is phenomenal. Also made some potato wedge fries and some roasted asparagus and DANG was that a good meal. Thanks Adam!
As an Alaskan, it's really neat to see such a nice video on salmon burgers, especially when it's actually sponsored by Bristol Bay.
I have a feeling that "Summon forth the upside down bear!" is gonna be on the next shirt 👀
I will take your entire stock
I wAnT fIvE oF tHeM
A new spell
Seemed like a Honey segway for a moment
CK zoidYT eyy lazarbeam
Upside Down Bear Radar:
THE UPSIDE DOWN BEAR HAS BEEN SUMMONED at 0:56 & 6:38
this concludes your Upside Down Bear radar
Good
@Lukas Cavalier why do you care?
Appreciated a lot
U P S I D E D O W N B E A R
@@j.os_h Constant repetition is annoying. It's the same with the white wine report.
Adam you never fail to impress. Your channel is so straightforward, detailed without overkill, fast without feeling rushed, informative and entertaining. You have really grown to be my favorite cooking channel on TH-cam. Keep up the great work!
Your videos are literally a small handful on YT that help counteract effects of my depression - nothing major, just life woes! The vids just have all of my likes - Food, satisfying to watch, informative and inspiring. Thanks man
I see you've been working on those super clickable titles. I love it.
No clickbait, one of the many reasons I love Adam's channel
I read that as "clickbait titles" lol
@@spongey01234 same
@Iain McVie the person is saying that Adam is making clickbaitable titles when his titles are simple and to the point, that is the joke
@Iain McVie oh sorry lol
Adam! Just passing by to tell you that your channel's home cooking focused perspective changed my vision on cooking. You really put our homes, utensils and abilities in a focus that's basically ignored by cooking shows directed at the home cook.
You inspire me a lot, and brighten up moody days with your high quality, in depth, but most importantly fun content. Thank you :)
I agree - he’s been so helpful.
He completely blew my mind when he said you dont have to stir risotto constantly.
I agree the others (Babish, Joshua Weissman ) whip out really tough methods and and rly expensive machines
I don't cook too much, or just basic things I know. I chose to get the simple ingredients to his Chicken Cacciatore recipe, and give the cooking a shot.
OH MY GOD! It's now one of my favorite dishes. With very little work, and very little cleaning. He sets up his cooking with this in mind, and I love it.
@@mohammedshaheen1429 Josh makes the recipes really easy, except when he does dough in the stand mixer.
My partner is learning how to cook by helping me in the kitchen, and we've been loving your recipes. We made these burgers tonight, and they came out EXCELLENT! Thank you for being a big inspiration for our cooking journey!
If only a single filet of salmon wasn’t 12$...
You can get GOOD quality canned salmon for about $5 at any Kroger. I know it’s not ideal but hopefully it’s helpful if you’d really like to recreate this recipe.
Salmon heads are usually relatively reasonably priced. A filet costs around $12 in my currency, but I got a head for the equivalent of $3. Made curry with it, ate it with rice, had a super mouthfeel. The head fat is comparable to the one in the belly, I would say. There's enough meat in a head for 2 people.
i’m leaving a sandal here,
Aubrey damnnnn. I wish I had a Kroger nearby, or anything nice for that matter lmao
costco's got a bag of about 7 salmon fillets for $27
White Wine Report:
There was no use of white wine in this video.
This has been your white wine report.
You're the sweetest, driest and mediumest reporter we could ask for.
much love
thank you for the report.
ADAM, THROW THIS MAN A BONE, YOU HAVEN'T USED WHITE WINE IN AGES
thanks for the report chief
Last time I was this early, Adam was having a mental breakdown over boiling vegetables.
LINK
*P L E A S E*
@@jasonander4964 just search "the shocking secret to veggie soup adam ragusea"
Jason Ander here you go bud th-cam.com/video/dQw4w9WgXcQ/w-d-xo.html
it's almost a year old
@@ege9493 you got me
"summon forth the upside down bear" needs to go on some merch
How to create a meme in 2 seconds?
fr
We just tried these for dinner and they were phenomenal. 1 burger for each of us was plenty. Very flavorful. Thanks for the great recipe!
Salmon burgers are actually so amazing, especially with lemon
Ah, yes mmhm, yea i totally agree... mmhmmm, yea yea i get it.... yea
Lmao your name it’s a full vibe 🤣🤣🤣
That’s cool and all, but can we talk about your username?
@@KindaMaria no
Have you see ma lemons a want ma lemones
Do Americans call coleslaw - 'slaw' as an abbreviation or is that the whole word
It's an abbreviation
Abbreviation
I'm not sure if you got your answer yet but it's an abbreviation.
He probably called it "slaw" because he didnt use cabbage. Coleslaw uses cabbage. If you get coleslaw made with broccoli at the grocery store it will be called Broccoli Slaw.
@@edubs9828 there was cabbage in there too, but yes, I would favor the general "slaw" since "coleslaw" is a more specific thing.
Just wanted to throw out there how impressive your delivery has become. Clear, concise, and on point. Keep up the good work Sir.
Just made this for dinner. The mashing of the salmon to act as a binder is genius! Thank you for the tips!
I’ve got salmon in the fridge and burger bread in the cupboard so I guess I’m having this for dinner.
Edit: Just finished it. Tastes amazing. Thanks, Adam. 👍
No problem 👍
Aaw ur not adam lol
Eridanus you never know
No problem 👍
No problem 👍
Yum, love how you used miso, it goes really well with fish! I find salmon burgers underrated, can't wait to make this! Delicious!
Why go to a fancy restaurant to pay $10+ for a salmon burger when you can do that at home with the added bonus of possibly screwing it up!
@@supercooled I know right
@@supercooled but, screwing up is all part of the process baby, it helps you grow to become a better cook
Zebra Playz that’s true but I think you missed the sarcastic humour in my comment. Salmon dishes are expensive dining out or in. I personally wouldn’t make a salmon burger since I barely enjoy it in its natural form with balsamic vinegar and pan fried.
@@supercooled lol I got the sarcasm 🤣 😂
me: omg, looks so delicious
*opens instant noodles*
Then the food suddenly taste 10 times better,this is why I watch videos like these
@@Eldencockster wtf me too lmao
I have now made both of these, and they were fantastic. Thanks for what you do, Adam.
Last time I was this early, he still seasoned his cutting board
0:11: "Respecting the fish, not pureeing it"
2:15: "HACK INTO OBLIVION, GO FULL ON IRON CHEF ON THIS STUFF, I'M TRYING TO BLITZ THIS INTO A PASTE"
yeah i didnt get this
SharkSkull2 he’s using the paste to bind the larger chunks, he said the first thing to mean some people just blitz the whole fillet and don’t have any chunks whatsoever
I feel like you know why these statements aren’t contradictory, and if you don’t, you should watch the video again.
Adam Ragusea still don’t get it
SharkSkull2 you are obviously being obtuse because I explained it above? :’)
I can't seem to define what makes your cooking videos different from other ones but I love it and have been hooked for a while
Thanks Adam! These both look amazing! Can't wait to try them, including the slaw!
You should do poutine next! i remember it in the "why deep frying is bad" video, I've been waiting for it.
A Bag Of Souls I think it was actually the “crispy oven fries” video
it was actually the oven fries video haha
@@glowize6599 werent those the same video? he talked about a oven fries recipe and how deep frying was bad
A Bag Of Souls nah. different videos.
@@glowize6599 nope, it was both, actually
I really hope that from now on whenever Adam uses honey he will loudly say "Summon forth the upside-down bear!"
He already says that when he uses honey
@@unsaltedmargarinebaby1251 he's talking about the chrome extension called Honey.
This man Adam is the kind of youtuber that gets me to like the video when I'm watching and listening to him talk about his sponsors. His SPONSORS. Absolutely fantastic.
Just combined this salmon technique with Adam's bagel technique and added a little mango salsa to the mix. Had an amazing meal and some impressed guests. Thanks, Adam!
British Columbia here: Sockeye has gotten more and more expensive over the years for us, and there's something not good about whats happening to wild Sockeye stocks... climate change, global warming, sea-lice infestation from Salmon farm pens. Sockeye was something that we used to just take for granted when I was growing up. Here in BC, there has been a fad for Spot Prawns these recent years, which is kind of telling in itself; as the higher order foods like salmon, snapper and ling cod become more scarce, we start eating our way down the food chain. This salmon burger recipe looks fantastic, but I'm okay with farmed salmon and saving sockeye for whole steaks and fillets.
Similar in the Maritimes. I feel the pain. We haven't been able to fish salmon in NB and keep it for ourselves for years now.
Fellow British Columbian here: as you mentioned, farmed salmon tends to put a downwards pressure on wild sockeye stocks - Best to eat wild if you're going to be eating salmon, if not, best avoided. At least this year spot prawns have been cheaper because of the pandemic (but it definitely isn't a 'fad' considering it's been common knowledge in the asian community forever)
In Texas frozen sockeye retails at 10.97
Fresh, wild can go for $25.
King salmon for more...
@@RC-bb3mk Yeah I grew up with spot prawns in an Asian family, but it wasn't like it is now where people just have to get it on their IG account. It used to be just another seasonal food when I was a kid.
It would be perfectly good with farmed salmon, he just did it this way because of the sponsorship (no shade)
"...I'm using virgin avocado oil for this one ; it's my new favorite thing."
Sam the Cooking Guy: This does put a smile on my face
You kniw what, I really like this format: one recipe and one history/food science video. Love it
hey adam! I just gave these a try out for dinner. I've never had salmon burgers before, I followed your recipe for the western version and it came out great! I really enjoyed it! Thanks for the recipe!
giving the eastern version a try next week!
I was going to bed (2 am in Singapore) but Mr Ragusea just posted... I must watch!!!🤣🤣👌🏽
I was asking if he have a lil brother
Hmm... Neighbour ♥ (Malaysia)
Oh hey buddy! Singaporean too
nootsuspicious 👌🏽😅
KeyTech hey mate! Not Singaporean but I live here 😅
I need a “Summon forth the upside down bear” shirt
In exactly the font it was on the screen no less. I'd buy that quick.
I also came here to say the same thing!
You’re in good luck
I’m extremely hungover right now, and the thought of food makes me nauseous, but this video someone is so satisfying to watch that I’m now solely hungry for salmon burgers, I’m feeling better, and I want to binge more videos. Most soothing chef voice ever 10/10
I love that you've opened up to cooking with cast iron. Not only because cast iron is a great addition to the kitchen, but also because your change reminds me to reconsider things that I once had little interest in.
I know this is very pedantic, but on the second version of the patty at 6:47 you said to chop roughly a third of the salmon and then reserve the other third, making it 2/3 total, instead of reserving 2/3 for 3/3 total
Yes, he meant throw in 2/3 and leave 1/3, mistakes happen
Yep, misspoke. 2/3 goes in the bowl, 1/3 gets chopped into paste.
THANK YOU SLOTH ASTRONAUT, THE BASTION OF SYNTAX AND DICTION.
@@jamesmattking1 LOL thanks for the chuckle
E o cara nem é gringo corrigindo os gringo aiai óia ele aí
(kk brincadeira)
The best part in any video is *”summon fourth the upside down bear”*
the camera work and editing here is fantastic, super satisfying to watch!
My wife and I just made this. It was absolutely delicious! We did the Eastern version, and we added some thinly sliced raw jalepenos. We'll be making this again!
"The remainder I'm going to hack into oblivion."
Who hurt you Adam?
A salmon, probably.
*macarons and veg soup*
Lmao
That was most wholesome sponsor spot I've seen on TH-cam in forever.
Salmon burgers are amazing, highly recommend this recipe to anyone who hasn't had one. My first salmon burger was actually in the Columbia Gorge in Oregon. My family had gone for a day trip u into the gorge and stopped for lunch in Cascade Locks, there's a little old diner there called Eastwind Drive-In that makes soft serve ice cream cones that are over a foot tall. I don't know why but I decided to get a salmon burger instead of a regular burger, and it was absolutely magical. Turns out, a diner on the Columbia River, with line of sight to the parking lot under the Bridge of the Gods where local native Americans sell their fresh-caught salmon? Pretty much the ideal venue to eat a salmon burger.
Just made this, instead of coleslaw I did a dill and lemon mayo and hands down Adam, best food I've eaten all year.
Compete game changer. Thanks man.
The second one looks like a Japanese inspired patty, it sounds really good! Never had salmon prepared like that, I will have to try it. Thanks Adam!
The image of Adam waving at the camera while wearing a fisherman's outfit while saying "gang" was not one that I knew I needed
I love the detail you give to your narration. Explanations of why to avoid methods, ingredients, quantities, etc.
Got to say that way looks great. I love Salmon and the extra touch of the slaw makes it even better. Thank you for posting.
I swear Adam Ragusa has the smoothest sponsor transitions.
Have U seen BBallbreakdown?
For me it's Ridddle. He's got the best voice and smoothest ad transition ever
LinusTechTips
I love salmon but never made a burger with it, will try it for sure! Thank you for the recipe! 😍
This is so information dense, and I love it!! Brilliant video, thanks for showing two recipes in under 9 minutes.
Both of these versions of salmon burgers look absolutely divine!! I’ve never tried making them myself and after seeing this video I may need to 👀
Oh god, anything but the upside down bear 🍯 I’ll die from the cuteness
@IamMe no
@IamMe What is the difference between a meme and a running joke? Perhaps there is none, but if there is, one distinction might be that a meme is something you come up with, whereas a running joke is something I come up with. This is one of my running jokes.
Adam Ragusea tell em big ad
Adam Ragusea haha upside down bear go brrr.
@@aragusea modern memes are inside jokes we share with strangers
Amazing recipe, Adam! I will definetely try this one for my self; thank you!
My son made this recipe yesterday and it was a hit! Thanks for your work! You make it easy and fun!
Just made these tonight and came out AMAZING! Thanks Adam!
This is a great recipe! I tweaked mine by ripping off Nami's (of Just one cookbook fame) baked katsu recipe to make a "healthy" baked salmon burger katsu and it turned out incredible. Thank you Adam (and Nami)
i've been adding broccoli slaw to all my sandwiches for the last few weeks, i tend to add more spices, japanese mayo (Sam the cooking guy), and some sunflower seeds
Hey Adam I just wanna say I enjoy your content very much. When I first started watching your videos, you had 200K subs. Now you're at 900K.
Let's reach a million!
I love watching these videos, and it's awesome to see Bristol Bay get some love too...
"The binding protein is the fish itself " *proceeds to adding mustard as a binding agent*
Recommendation for peeling ginger - a spoon! It sounded silly when I first heard of it but it works.
That second burger with the Asian aromatics in it really spoke to me. I’d love to see u cook more Asian food Adam!
I'm making this for my father, he loves salmon. One small change I would make is to toast the inside of the bun in a little butter on a pan, I'm team toasted-bun.
0:57 please tell me there's merch of that
Yes
Hot take: peel or cut the salmon skin off in large pieces. Fry the skin off in your pan first. You'll get these delicious salmon skin "crackers" which you can eat on their own, but adding them to the burger gives a wonderful thin layer of crunch which compliments the soft burger texture very well!
Made these for 4th of July and they were a huge hit thanks Adam!
This is the best non forced sounding advertisement I've ever seen in a video before. Good job, not only did I not skip it I will be making salmon burgers tonight!
Hey Adam! Can you do a video on making a fruit cobblers?
That's a great idea!
Yeah. When Adam posted a video about peaches , I thought he would give us a recipe for peach cobbler 🍑. I would love to see his version of any cobbler.
0:55 YESSSSS! I love the graphic overlay! T-shirts?
Made these tonight, was absolutely terrific. Thank you for the recipe and inspiration
I love your recipes.
I actually have tried and enjoyed a lot of them!
Regardless the recipe, I noticed that I crave your videos.
I suppose it because of your way of explaining things, humour and clarity of the info you give.
Thanks sir!
“Salmon forth the upside down bear!”
my mouth is watering watching this and its dinnertime in the UK
love this, gonna make it for my mum dad and brother
thank you adam
i’ve recently become pescatarian and i’ve been looking for good fish recipes and this looks Amazing honestly i gotta try it
"Make Filet this night, tomorrow night burgers from the left over". Me cooking dish at 1:45 Am: "Oh, a friend!"
When you’re pulling the skin you can gold it with a paper towel if you find it slippery or hard to grip
Adam thankyou! It's been ages since I found a food creator I like!
as an alaskan I really love it when people give credit to wild caught sockeye salmon. out of silver, sockeye, and king, reds are the best flavour and texture wise. they don't get enough credit. love the vids, keep up the good work; these salmon burgers are Alaskan approved
"easily my favorite burger not made out of a large land animal"
5:30
When Adam said
V I B E
I felt that.
👁👄👁
You deserve 1 million subs.
Almost there buddy👍👍👍
Love ur vids Adam keep it up❤️❤️
Amazing recipe!
Nice and easy and without extra words!!!
Great job 👏 thank you for sharing this great recipe of the salmon burgers!!!!
Adam Regusa: “Its gross to use egg in burgers”
Me: *instantly likes the video*
I had the EXACT same reaction
Everyone knows the egg goes on top of the burger.
@@fordhouse8b Yes, that's totally what he meant
“Transfer a third of the fish to the bowl. Go ax-happy on the remaining third until you have a fine paste and add that in.”
Math
he said «now i’m gonna take TWO thirds of this and push it into a bowl, the remaining third…»
Love your content adam! I can't wait to try this on my own. If you're looking for opinions, cumin is a wonderful spice to add to slaw for a great well rounded taste. Again, love your show, keep cooking :)
Adam is probably the most memed Home Cook out there, and it's a honor
No one: Adam making quarantine enjoyable
Done that hella wrong but ok
No one:
You: still using this dead meme and butchering it
haha og meme, not like I've seen a billion times already. This is comment is also cringe for doing the meme wrong
Road Rolla Requiem he’s not wrong thoufh
cant imagine being someone who has notifs on just to dislike
A Bag Of Souls it’ll be paleo/keto fans, the sort of people who ONLY talk about keto or paleo.
Also people who genuinely despise him
Salmon burger sounds great, especially for us that live in countries like I do where good beef is hard to come by... but the topping are totally gross and too un-inspired to bother making a video about.
noctis nox I cant tell if you’re joking
noctis nox ok didn’t see that one
It's 9:00 at night, I had a hearty dinner, and yet you have me craving a salmon burger. Thanks.
Gotta say, I really appreciate him giving metric units for the ingredients too
"Why I season my burger buns instead of the patties."
That’s whole grain mustard...unless Americans have a different name for that.
agreed. that does NOT look like dijon mustard.
Most whole grain mustard's you find in the store use Dijon recipes or pretty close to it
@@t4k3y0ur5hirtoff In Europe, France and Belgium at the very least the term dijon mustard is used for smooth mustard and grain mustard for the grainy one. It's sort of it's defining quality.
Made these tonight and they were fantastic! Thank you for the recipe!!
I made these tonight using this method but with a few alterations. I used cocktail sauce instead of mustard and Zatarain’s fish fry instead of breadcrumbs. They turned out incredibly well! Almost as good as beef burgers.